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Production and Characterization of Nutritious Peanut Butter Enhanced with Orange Fleshed Sweet Potato

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Production and Characterization of Nutritious Peanut Butter Enhanced with Orange Fleshed Sweet Potato Crimson Publishers Research Article Wings to the Research Production and Characterization of Nutritious Peanut Butter Enhanced with Orange Fleshed Sweet Potato Mulindwa J1, Kaaya NA1, Tumuhimbise G1 and Naveen Puppala2* 1School of Food Technology, Nutrition and Bioengineering, Makerere University, P.O.BOX 7062, Kampala, Uganda. ISSN: 2640-9208 2New Mexico State University, Agricultural Science Center at Clovis, New Mexico 88101, USA. Abstract Peanuts worldwide are popular for their nutritional quality and commercial potential. Their consumption (OFSP)in Uganda is equally is high highand secondin the country after common and this beans too offers thus makingpotential them to fortify a suitable peanut food butter for fortification for increased to intakefight the of vitaminincreasing A. Thevitamin objective A deficiency of this study in the was country. to investigate Consumption the potential of orange of producing fleshed sweet a nutritious potato peanut butter, with high shelf-life. An OFSP ratios of 0% (Control), 5% (Treatment 1), 10% (Treatment 2) and 15% (Treatment 3) were mixed with peanut butter. The product was assessed for proximate composition using AOAC methods and sensory qualities. The shelf-life of product was also established by determining the fat quality, beta-carotene retention and microbial quality. Fortifying peanut butter with *1Corresponding author: Naveen Puppala, Department of Agricultural from 2.96 to 25.51% and, beta-carotene from 244 to 1388µg 100g-1. In all treatments, the control had the Science Center at Clovis, USA OFSP significantly increased the protein content from 20.47 to 27.76%, fat from 30.8 to 32.4%, sugars November 1, 2019 Submission: lowest amount of nutrient, while OFSP that-1 wasg which fortified could with meet 15% the peanut daily butterWorld had Health the highestOrganization levels Published: December 04, 2019 of the nutrient. When OFSP was fortified with 10-1 and 15% peanut butter it resulted in higher retention of β-carotene between 400 to 600μg 100 below(WHO) 0.9mg recommendations KOH-1 and peroxide of 350 valueto 500μg (PV) 100 belowg. After 4mEq storing kg-1 respectively. the product There for five was months, a strong OFSP negative that Volume 4 - Issue 4 was fortified with 10 and 15% peanut butter had good fat quality as reflected by the low acid value (AV) butter. All peanut butter samples were free of dangerous levels of microbes. The peanut butter treated How to cite this article: Mulindwa withcorrelation OFSP had(r=0.049; acceptable p˂0.05) sensory between score peroxide of 6-7 onformation the scale and of the1 to amount 9. The resultsof β-carotene suggest in that the peanut J, Kaaya NA, Tumuhimbise G, Naveen Puppala. Production and Characterization children. of Nutritious Peanut Butter Enhanced with butter fortified at 15% OFSP had greater shelf-life and meet the vitamin A requirements of school going Orange Fleshed Sweet Potato. Nov Tech Keywords: Nutri Food Sci. 4(4).NTNF.000593.2019. DOI: 10.31031/NTNF.2019.04.000593 Peanut butter; OFSP; β-carotene; Fat quality Copyright@ Naveen Puppala. This Introduction article is distributed under the terms of Peanuts (Arachis hypogaea L) are popular worldwide because of their value as plant protein the Creative Commons Attribution 4.0 International License, which permits source (23-35%) and fat (45-52%) [1]. The peanuts possess high nutritional and commercial unrestricted use and redistribution value due to the presence of fatty acids, protein, carbohydrates, minerals and vitamins [2,3]. provided that the original author and Globally, peanut consumption is relatively high and is consumed either as roasted, cooked source are credited. or as peanut butter [4]. In Uganda, peanuts rank second with annual production of 210,000 tons in shell after common beans (Phaseolus vulgaris; FAO, 2017). Peanuts are potential food source for fortification since they are consumed widely in Uganda in various forms as sauce, children and pregnant women has been reported at a rate of 19% to 20% respectively [5]. peanut butter and paste. In Uganda increasing prevalence of vitamin A deficiency amongst This situation along with limited access to nutritious foods adversely affects the wellbeing of children and adults. Consumption of peanut butter fortified with vitamin A is considered as a wayPeanut to reduce butter vitamin is a A semi-perishabledeficiency [6,7]. product with prolonged shelf life due to its low moisture content [8]. Peanut products stored in ambient conditions are exposed to sunlight. The heat accumulated during storage accelerates rancidity [8-10]. The rancid peanut butter is Novel Techniques in Nutrition and Food Science 356 NTNF.000593. 4(4).2019 357 -carotene (C0), 5% (Treatment 1), 10% (Treatment 2) and 15% (Treatment is a powerful antioxidant that provide protection against oxidative 3). Varying ratios were used to increase the concentration of unfit for consumption because of off flavors [11,12]. The β processes in food systems [13,14]. The antioxidant activity -carotene and putting into consideration the effect of solids on β Orange Fleshed Sweet Potato (OFSP), one of the major sources OFSP pulp because of the deteriorative effect that pulp can impose of β-carotene is attributed to their polyene frameworks [15]. the quality of peanut butter [23]. The OFSP flour was chosen over of beta-carotene is widely grown and consumed in Uganda [16]. on the product due to high moisture content. Mixing was done In the year 1995, researchers recognized the potential of OFSP using a dough mixer (Type: 94/R10; No. 21602) for 15 minutes to achieve uniform and consistence mixture, and 0.7% of triglyceride Saharan Africa using integrated agriculture-nutrition approach stabilizer was added. The OFSP peanut butter and control sample varieties to address widespread vitamin A deficiency in Sub were packed in food grade plastic jars. which the body converts into vitamin A [17]. Through the multi- [17]. Use of OFSP is a rich plant-based source of β-carotene, Chemical analyses partner initiative, OFSP was launched in Uganda headed by Harvest-Plus. Various Non-Government Organizations (NGO), The samples packaged in food grade containers were delivered Volunteer Efforts for Development Concerns (VEDCO), Farming to Makerere University chemistry laboratory for proximate analysis for Food and Development Program-Eastern Uganda (FFDP-EU) and National Agricultural Research Organization (NARO) have and shelf stability (acid value, peroxide value, -carotene retention (Moisture content, protein, fat, sucrose, fiber and beta-carotene), since disseminated OFSP in Uganda to create awareness and have and microbial quality) studies. β released varieties such as Ejumula, Vita, and Kabode among others; Moisture and value addition for increased consumption [18]. Research has shown that OFSP has the potential to improve the vitamin A status About 3g of each sample was weighted in the dry dishes and of individuals [19,20]. Study by Jaarsveld et al. (2005) showed that, weight recorded. The dishes with the sample were put in the oven and dried for about 6 hours at temperature of 95 °C. The dishes stores amongst the school children who were fed on OFSP. Product were then cooled in a desiccator and weights recorded and percent there was a 10% significant improvement in Vitamin A that liver diversity can be a driver to its increased consumption especially moisture determined, amongst the children. This study therefore aimed at production of % M. C=( Wt of sample before drying−× wt of sample after drying) /( wt of sample before drying ) 100 % M. C=( Wt of sample before drying−× wt of sample after drying) /( wt of sample before drying ) 100 that could be used by school-going children. a shelf stable, high nutritious OFSP-fortified peanut butter product Materials and Methods Protein Materials Crude protein content of samples was determined using the standard Kjeldahl method [24]. About 0.2g of each sample was Twenty kilograms of peanut (Valencia variety) were obtained digested using 5ml concentrated sulphuric acid and Kjeldahl tablets from the National Semi-Arid Resources Research Institute, Soroti, Uganda. Triglyceride stabilizer was purchased from Dansico minutes, heated rapidly after stabilization for 2 hours then left to as catalysts. The sample solution was heated slowly for the first 6 Company, United States of America (USA). Two hundred (200) cool. The digest was quantitatively transferred to a 50ml volumetric purchased from VEDCO Uganda at maturity age of 4 months homogenize the solution. The sample distillate was prepared kg of Orange fleshed sweet potato roots (Kabode variety) were flask and made to volume with distilled water, then shaken to when roots have attained dark orange color and expected to by pipetting 10ml aliquots of the digest in a Markham still (Foss, contain highest -carotene content. Chemicals and reagents used Tecator, Britain), 20 ml of 40% sodium hydroxide was introduced in laboratory analysis were obtained from Westford laboratory, β into the distillation chamber and distillation was allowed to Kampala, Uganda. proceed for about 4 minutes. The distillate was collected into the Preparation of OFSP peanut butter (bromocresol green and methyl red); the end point was marked conical flask containing 10 ml boric acid (4%) and mixed indicators Peanut butter was produced following [21], with some by color change back to the original brown color. The blank titer was subtracted from the sample titer and the total crude protein were selected, cleaned using a 2-step wise cleaning method; 1) modifications to suit the available technology. Peanut kernels determined using the equation below: dry cleaning where sorting is done, and 2) wet cleaning where the %N22 in sample g/100 g=( 0.05 MHCL ×× titre14 atomic wt of N×6.25 factor × 100) /( 1000 ×Sample wt) kernels were washed to remove dust on the surfaces. The peanut kernels were then roasted %inN the22 in sampleelectrical g/100 oven g (Model:=( 0.05 MHCL GU-6) ×× for titre 14 atomic wt of N×6.25 factor × 100) /( 1000 ×Sample wt) 25 minutes at a temperature of 140 ° C, then cooled for 5 minutes and test was removed to ease sorting of seeds by color to reduce the Note: (Titre X NHCL/1000 = No.
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